These banana walnut muffins are a delightful twist on the classic banana bread, featuring a touch of cinnamon for added warmth.
Preheat your oven to 375°F (190°C) and prepare a muffin tin by greasing it or lining it with paper cups.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a mixing bowl, mash the ripe bananas until smooth.
Mash the bananas thoroughly to ensure they mix evenly into the batter.
Add the milk, egg, and brown sugar to the mashed bananas and whisk until combined.
Ensure the sugar dissolves completely for a smooth batter.
In a separate bowl, mix together the flours, baking powder, cinnamon, and salt.
Sifting the dry ingredients can help prevent lumps in the batter.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
Overmixing can lead to dense muffins, so mix until just combined.
Fold in the chopped walnuts gently.
Folding in the nuts gently ensures they are evenly distributed without overworking the batter.
Spoon the batter evenly into the prepared muffin tin.
Fill each cup about three-quarters full for evenly sized muffins.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Check the muffins a minute or two before the timer ends to avoid overbaking.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling the muffins in the tin helps them set and makes them easier to remove.
Serve the muffins warm or at room temperature. Enjoy!
Pair these muffins with a cup of coffee or tea for a delightful treat.
